Holiday Guide November 2021

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Page 6 Holiday Guide | www.localtownpages.com November 2021 Holiday Recipes Great Grandmother’s Christmas Fruitcake (3) 4-ounce jars glazed mixed fruit with peels (3) 4-ounce jars glazed pineapples, cubed (2-3) 1/2-ounce glazed cherries, slivered 3 3/4 cups seedless golden raisins 3/4 cup currants 2 1/4 cups chopped pecans or walnuts 1/2 cup grape juice 2 cups brown sugar 1/2 lb. butter, softened 5 eggs 1 tsp. almond extract 2 cups sifted all-purpose flour 1/2 tsp. cinnamon 1/2 tsp. mace spice 1/2 tsp. baking soda Brandy - enough to soak cheese cloth Toss fruits, raisins, currants and nuts with grape juice in large mixing bowl. Let stand one hour. Mix sugar and butter thoroughly in large mixing bowl. Beat eggs and extract into mixture. Sift flour, spices and baking soda together. Add dry ingredients to sugar mixture and blend well. Mix batter into first mixture thoroughly. Turn batter into 10-inch tube pan. Level with wax paper, pressing lightly. Bake in oven at 275 degrees until firm and evenly browned (about three hours and 20 minutes). Remove from oven, cool for 1/2 hour. Turn out onto cooling rack. Cool thoroughly. Wrap cake in Brandy-soaked cheesecloth. Store in an air-tight container for one week. Chill overnight before serving. Bailey’s 4 eggs (or egg beaters) 1 cup whiskey 1 tsp. vanilla extract 1 tbs. chocolate syrup 1 tbs. instant coffee 1/4 tsp. almond extract 1 can of condensed milk 1/2 pint of cream Mix all ingredients together in an electric mixer and serve - or keep for up to seven days. Kahlúa 3 1/2 cups of sugar 2 ounces of instant coffee 2 cups of boiling water 1 quart of Christian Brothers Brandy 6- to 8-inch vanilla bean Dilute instant coffee with a little boiling water. In a bowl add sugar and rest of boiling water. Combine coffee mixtures with sugar mixture and pour into a 1/2-gallon container. Add the Brandy. Slice the Vanilla bean lengthwise and drop into bottle. Shake bottle, store in dark place for six to eight weeks shaking every two days. Prime Rib 1/4 cup dry red wine 2 tbsp. balsamic vinegar 1 tbsp. Worcestershire sauce 2 garlic cloves, minced 1 tsp. salt 1/4 tsp. coarse ground black pepper 5-5 1/2 lbs. boneless prime rib roast In large resealable plastic bag, combine all ingredients, except roast, and mix well. Add roast and seal bag, turning to make sure roast is coated on all sides. Refrigerate for 6 to 8 hours, turning occasionally. (Note: this marinate can be done overnight - just turn several times before cooking.) Heat oven to 350. Place roast flat side up, on rack in roasting pan; discard marinate. Bake for 2-2 1/2 hours for a medium roast. Let stand 12-20 minutes before slicing.
November 2021 Holiday Guide | www.localtownpages.com Page 7 Day After Turkey Divan (1) 10 oz. package of frozen broccoli or asparagus spears, cooked and drained 4 large slices of Turkey 1 can of condensed cream of vegetable, celery, chicken or mushroom soup 1/3 cup milk 1/2 cup shredded cheddar cheese Arrange broccoli or asparagus in shallow baking dish. Top with turkey slices. Blend soup and milk; pour over turkey; sprinkle with cheese. Bake at 450 until sauce is slightly browned - about 15 minutes. Latkes 1 lb. potatoes 1/2 cup onion, finely chopped 1 egg, slightly beaten 1/4 tsp. salt 1/2 cup Olive Oil Sour Cream & applesauce for serving Peel and grate potatoes. Mix with onion, egg and salt in a bowl. Heat oil in frying pan. Fry latkes in 1 tbs. lumps for 3-5 minutes each side. Keep overnight in fridge, reheat 5 minutes in 375-degree oven when ready to eat. Maple Sweet Potato Casserole adapted from Cook’s Illustrated 3 lbs. (about 6 medium) sweet potatoes, peeled, halved lengthwise, and halves cut crosswise into 1/4-inch slices 6 tablespoons unsalted butter, melted 5 tbs. maple syrup 1 tbs. grated fresh ginger or 1 tsp. powdered 3/4 tsp. salt 1/4 tsp. cayenne pepper 1-1/2 tbs. cornstarch Adjust oven rack to middle position and heat oven to 375 degrees. In large pot or Dutch oven of boiling water, parboil sweet potato slices over high heat until they are bright orange and the point of a paring knife easily pierces but does not break apart a few slices, 4 to 5 minutes. Drain potatoes well and turn into buttered 13 x 9-inch baking dish. potatoes gently, and bake until liquid thickens to glaze potatoes, about 20 minutes longer. Cool slightly and serve hot or at room temperature. Potato Casserole 5 lbs. of potatoes, mashed with milk and butter 1/2 pint of sour cream 4 oz. cream cheese 1 tsp. onion salt 1/2 cup grated Parmesan cheese Parsley, optional, for garnish Mix all ingredients and place in greased casserole dish. Bake uncovered for 1 hour at 350. Can be made the day before and reheated. Glazed Lemon Cake Cake: 1/2 lb. (2 sticks) sweet butter, softened 2 cups granulated sugar 3 eggs 3 cups unbleached, all-purpose flour, sifted 1/2 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk 2 tightly packed tbsp. grated lemon zest 2 tbsp fresh lemon juice Preheat oven to 325 degrees. Grease a 10-inch tube pan Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternately with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice. Pour batter into prepared tube pan. Set on the middle rack of the oven and bake for 1 hour and 5 minutes, or until cake pulls away from sides of pan and a tester inserted in the center comes out clean. Cool cake in the pan, set on a rack, for 10 minutes. Remove cake from pan and spread on icing at once, while cake is still hot. Lemon Icing: 1 lb. confectioner’s sugar 8 tbsp. (1 stick) sweet butter, softened 3 tightly packed tbsp. grated lemon zest 1/2 cup fresh lemon juice Cream sugar and butter thoroughly. Mix in lemon zest and juice, spread on warm cake. Italian Cookies Cookies: 3 eggs 3/4 cup sugar 1 1/2 tsp. anise or lemon extract 1/2 cup vegetable oil 1/2 tsp. baking soda 1 1/2 tsp. baking powder pinch of salt 3 1/2 - 4 cups flour 3/4 cup milk Icing: 2 cups sifted confectioners’ sugar 1/2 tsp. of flavoring (anise or lemon) 2 tbs. water Beat eggs well, add the rest of ingredients and beat well again. Add 3 1/2 - 4 cups of flour, adding the last cup gradually to form a rather still cookie dough. Line cookie sheets with parchment paper and drop dough by tablespoons to form long loaves to a cookie sheet. Bake at 400 for about 15 minutes. Frost with confectioners’ sugar icing flavored with lemon or anise. Cut into slices when cool. Yum Yums An annual Christmas treat 1 package of dates, chopped (approx. 1 1/2 - 2 cups) 1 cup sugar 2 cups crispy rice cereal 1 egg 1/2 cup glace cherries (candied cherries) 1/4 lb. butter 1/2-1 cup desiccated coconut 1/2 cup chopped nuts ROCK THIS TOWN ORCHESTRA Melt butter and stir in dates and sugar. Beat the egg and stir in. Cook on low heat for 10 minutes - until dates are soft. Add nuts and stir in rice cereal and cherries. Let cool for approximately 15 minutes. Form into balls and roll in coconut. Refrigerate or freeze until served. Makes approximately 4 dozen. Compiled by the staff of Local Town Pages from family favorites DECEMBER 11 7:30 PM Whisk melted butter, maple syrup, ginger, salt, and cayenne in small bowl; set aside. Mix cornstarch with 2 tablespoons cold water in small bowl until totally smooth, then whisk into butter mixture; pour over sweet potatoes and toss to coat well. THE NUTCRACKER DECEMBER 17 - 19 Cover dish tightly with foil and bake until liquid is bubbly, about 50 minutes. Remove foil, stir Parent Child Classes • Pre-K Gymnastics • Grade School Gymnastics • Dance • Sports Skills • Awesome Birthday Bashes
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Holiday Guide November 2021

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